Chef Kim Kevin de Dood;
Credit: Geoff Thompson
The Luxembourg Pavilion at the World Expo 2020 in Dubai hosted a reception for Luxembourg's Chambre de Commerce on Wednesday 16 February 2022 at which Luxembourg products were used as the main ingredients for a show cooking experience.
Many of the delegates of the Luxembourg Chambre de Commerce currently in Dubai for the GulFood fair (taking place from 13-17 February) attended, in addition to other guests.
Michelin-starred Chef Kim Kevin de Dood and his team from the Schengen Lounge restaurant prepared the food for the show cooking experience in front of everyone present on the pavilion's terrace. They used ingredients from Luxlait, Panelux, Moulins de Kleinbettingen, The Spice Collection and i.Lagnide to create a series of savoury and sweet dishes which were prepared and served as finger food, along with a couple of special drinks for the evening. When the drinks and dishes were being served, Kim Kevin described each with all the ingredients: to some dishes he added meat, to other dishes he added fruit. He made a special point of thanking the four Luxembourg exhibitors at GulFood whose produce he designed the dishes around, and the gin producer too.
Steven Koener, who is coordinating Luxembourg's trade missions to Dubai in the context of the World Expo, thanked everyone involved in the event and made a special point of pointing out the use of the Luxembourgish ingredients used in the show cooking experience. The Director of the Luxembourg Pavilion, Daniel Sahr, also spoke and acknowledged the input of so many people and companied to achieve the success of the evening.
Schengen Lounge & Luxembourgish Recipes
The Schengen restaurant serves meals from midday to closing time at the World Expo (currently 22:00) and has a capacity of 80 covers, 40 indoors and 40 on the terrace. The innovative approach of the chef see a variety of fusion-inspired recipes ("Luxembourgish with a twist") along with the broad offer of traditional dishes on the menu, which is not completely the same for lunch and for dinner.
Such Luxembourgish fusion dishes include Feierstengs Zalot (a traditional Luxembourgish beef salad), homemade Kniddelen (dumplings) with duck breast instead of pork, Gromperekichelcher (with a choice of five sauces / toppings), a terrine of smoked river trout and crayfish, and also the classic Paté Riesling.
The wine list includes one crémant (Crémant Cuvée Spéciale Blanc de Noirs from Pundel Vins Purs) and five wines, including Auxerrois 2018 from Domaine Thill, Pinot Blanc 2018 Molaris from Clos Mon Vieux Moulin – DUHR-Frères, Pinot Gris 2018 Puits d’Or from Domaine Madame Aly Duhr, Riesling 2017 Ahn Palmberg from Caves Berna and Pinot Noir 2018 from Domaine viticole Krier-Bisenius. The drinks list also includes Bofferding beer.
